Yesterday was a particularly hot and hectic day. I could feel my temperature rising as I rushed from place to place.
While tuning in to a Chinese cooking segment, I heard the radio DJ recommending the 三 瓜 汤 (3 gourd soup) to beat the heat. It was perfect timing as SK was running a fever the day before.
The key ingredients are Chinese pearl barley, pumpkin, winter melon and silk gourd. While she recommends using pork for the stock, I used fresh chicken thighs instead. I also threw in some red dates and dried scallop.
I found the soup very flavourful after boiling for 1.5 hours though the kids didn't quite like the taste of Chinese barley. I should use normal barley in future.
I enjoyed the soup immensely and had the biggest share of pumpkin which is one of my favourite food. I even ate up all the pearl barley which had become tender and tasty like the rest of the ingredients.
I'm sharing this recipe because I know some of my soup-loving friends like Petunia, OKC and Mother Hen would appreciate this.
Sorry, no photos as my camera is dead. We have misplaced the charger.